Grilled Broccolini with Romesco Sauce

Has anyone been watching my insta-stories? If so you can check out me and the family making some better-than-going-out-homemade-sushi (I cannot wait to share some recipes with you!) and me being a stage mom for Coco (funniest little girl ever!) Lots of running around, and then when I get home I just want something healthy and oh so delicious!

This Grilled Broccolini with Romesco Sauce totally gets it done for me. I know that it sounds ridiculous to get all psyched up about something in the broccoli family, but I am telling you that I was eating this stuff like candy. The charred edges of the broccolini really made the dish and then the real star is the Romesco Sauce.

The charred peppers, tomato and garlic pureed with pepitas and fresh flavors is the kind of sauce that you can truly use in so many ways. I love it over chicken, grilled or roasted fish and with any veggies. You could also add more vinegar and make it a salad dressing! Truly versatile and incredibly tasty!

Grilled Broccolini with Romesco Sauce

Author: Heather Christo

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

1 pound broccolini, trimmed
Romesco Sauce, makes 2 ½ cups
2 red bell peppers
4 roma tomatoes
2 large garlic cloves
¾ cup pepitas
¼ cup minced flat leaf parsley
2 tablespoons olive oil
3 tablespoons red wine vinegar
kosher salt

Instructions

Preheat the grill to high. Place the red bell peppers directly on the grill and turn with tongs after each side gets black and charred, about 1-2 minutes. When you are done charring the peppers place them in a bowl and cover it with plastic wrap to steam the skin off.
While the peppers are steaming place the tomatoes directly on the grill and let the skin char on the tomatoes as well. (This will be far less char than on the bell peppers, just until the skin splits and takes on a little char on the remaining skin.) Place the tomatoes directly in the bowl of a food processor.
Toast the two garlic cloves on the grill as well until they are golden and a little charred but not burnt. Add them to the bowl of the food processor along with the pepitas.
Unwrap the peppers and gently rub the skin off with your fingers It’s ok if you don’t get all of it off. Now slice the peppers flesh away from its core and seeds and add the pepper strips to the food processor. Pulse the contents until well combined and still a little chunky. Add the vinegar and the olive oil and the parsley and pulse. Season to taste and pulse once more and then pour into an airtight container. Any extras can be stored in the refrigerator for a few days.
For the broccolini: While you are making the romesco sauce bring a saucepan of salted water to a boil and then add the broccolini, par cooking it 2-3 minutes. I did this in two batches.
Immediately transfer the broccolini to the hot grill. Grill for a minute on each side, until the broccolini is lightly charred. Transfer to a platter, drizzle with olive oil, sprinkle with kosher salt and then spoon the romesco sauce over the top.

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